Leek, mushroom and mature cheddar gnocchi

Leek, mushroom and mature cheddar gnocchi
  • Serves icon Serves 2
  • Time icon Hands-on time 25 min

This easy leek gnocchi with mushrooms, roasted walnuts and a seriously cheesy cream sauce is comfort food in a bowl. Embrace the comfort of this Britalian mashup on a cold winter night.

Broccoli gnocchi (broc gnoc!) is another easy option for busy evenings.

Nutrition: per serving

Calories
937kcals
Fat
55.4g (29.3g saturated)
Protein
25g
Carbohydrates
79g (4.5g sugars)
Fibre
11.3g
Salt
1.9g
Calories
937kcals
Fat
55.4g (29.3g saturated)
Protein
25g
Carbohydrates
79g (4.5g sugars)
Fibre
11.3g
Salt
1.9g

Ingredients

  • 20g salted butter
  • 1 tsp olive oil
  • 1 leek, sliced
  • 120g mushrooms, sliced
  • 1 large garlic clove, crushed
  • 500g pack gnocchi
  • 80ml double cream
  • 80g extra mature cheddar, finely grated
  • 20g walnuts, toasted and chopped

Method

  1. Heat the butter and oil in a large frying pan over a low-medium heat, then cook the leeks for 10-12 minutes until tender and starting to caramelise. Add the mushrooms and garlic, increase the heat to medium and cook for 2-3 minutes until the mushrooms have softened.
  2. Meanwhile, cook the gnocchi in a pan of salted water until al dente according to the pack instructions.
  3. Stir the cream into the pan of leeks along with half the cheddar. After a minute, stir in the gnocchi and season, then divide between plates. Scatter over the remaining cheddar and the walnuts to serve.

delicious. tips

  1. Nuts roasted in the oven, rather than toasted in a pan, have a richer, deeper flavour. Rather than turning the oven on just to roast them, roast nuts alongside other meals, leave to cool then store in a jar or airtight container ready to sprinkle over dishes (like this gnocchi!).

    You can make this with pasta rather than gnocchi if you prefer – it works well with conchiglie. Swap the cheddar for stilton if you like, although you won’t need as much.

Recipe By

Emily Gussin

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